Hot Topics:

What does it take to make the perfect chili?

Chili needs to have some heat, but not, "knock-your-socks-off heat" to stand a chance in the Hanover Chili Cookoff on Sept. 1.

By ADAM MICHAEL

The Evening Sun

Posted:
08/17/2013 07:42:22 PM EDT

Charlie Rhode, of Biglerville, holds up a cup of chili before taste testing it Sept. 2, 2012 at the 17th annual Hanover Chili Cookoff. (THE EVENING SUN -- FILE)

Chip Welsh is so good, he can almost taste a perfect chili without even putting it in his mouth.

"A good bold flavor, a deep, rich flavor," Hanover's unofficial chili guru said, describing an award winner. "Not necessarily knocks-your-socks-off heat, but it needs to have some heat, or at least a tingling effect. I like to have my forehead sweat a little bit - that's kind of key."

A chili cook for 20 years, Welsh will return to his post overseeing judges in the 18th Annual Hanover Chili Cook Off at 11 a.m. on Sept. 1 at Good Field, as he has for nearly a decade.

For Welsh, 54, of Red Lion, flavor is important, but texture is also key. Most east coast dwellers appreciate variations of ground beef and kidney bean chili, he said.

"The not too thick, but not too thin chili," he said. "If you stick a spoon in a pot and it stands up, that's usually when it's done.

"The meat shouldn't be tough or stringy, it can't be completely pulverized to little beads."

The owner of Red Lion Spicy Foods Company, a 1998 start-up, Welsh sells chili powders, hot sauce, salsa and other spicy ingredients, many of which he has entered into competition in more than a dozen states.

He's seen his share of variety at competitions, some good, some not so good. Some chili cooks hope to stand out by adding a secret ingredient, such as cinnamon, chocolate or a smoky flavoring. Welsh said the strategy is a gamble.

A few times Welsh had to play pepper police, removing recipes from the contest before they'd been tasted due to excessive spiciness.

"I don't know if they think they're funny or what, but there are a lot of sauces and chili peppers out there that can hurt people," Welsh said.

Judging a chili contest requires more concentration than one might imagine. Judges are not allowed to smoke, wear sunglasses, take pictures or use a cell phone. Food allergies lead to problems, and being able to handle spicy foods is a must.

"Being sober helps, too," Welsh added.

The veteran taster is protective of his judges, most who have been around for years. That consistency allows cooks to adjust their recipes yearly.

"Even though it's a fun event, most cooks spend a tremendous amount of money and effort to make this happen," Welsh said. "We want to make sure that the chili's are being scored fairly."

Welsh judges the PA Open Keystone Cup. Later in the day, the International Chili Society (ICS) hosts three contests that allow competitors to cross state lines, hoping to win in categories including: Red Chili, Chili Verde and Salsa.

The winner of each of those categories, judged by Ghon and Kim Eckley, earns entry to the World's Championship Chili Cookoff, held Oct. 11-13 in Palm Springs, Cali. Because the Hanover cook-off occurs late in the season circuit, Welsh said there are plenty of cooks still trying to earn a golden ticket for the October event. The grand prize? $25,000.

"It's not like you're accruing points through the year," Welsh said. "It's one of the last chances for the cooks that haven't qualified yet to qualify for World's."

Last year, the cookoff raised $36,000 for The HART Center, Guthrie Memorial Library, Friends of Codorus State Park, Hanover Council of Churches, York County SPCA, Karly Gerow Medical Fund and Hanover Hospital EMS Department. Loose said more than $400,000 has been donated since the cook-off began.

Chili Cookoff has a new stage

New bands will help to christen a new rental stage. Winter House Band, a collection of Hanover musicians that cover the Grateful Dead, and Jahworks, a Baltimore-based reggae group celebrating its 20th year together will open for the Cookoff staple, The Kelly Bell Band.

The pair of flat-bed trailers covered with plywood, along with an improvised tent that covered the stage will be replaced by an aluminum frame body that will be constructed a few days before the event. The new performance plane is 28-by-40 feet in surface area.

"We've outgrown our donated trailers," John Loose, a Chili Cookoff committee member said. "We've gotten to the point where we need a better physical presentation, and to ensure the safety of our performers."

If you go

What: 18th Annual Hanover Chili Cookoff

When: 11 a.m.- 5 p.m., Sept. 1

What: Good Field

Tickets can be purchased prior to the event for $8.50 online and at four locations: the Guthrie Memorial Library, Bill Bateman's Bistro on Baltimore Street, Scozarro's Old Mill Inn on York Road in New Oxford, and at the Hanover borough office.

Tickets will be available at the gate for $10. VIP packages, which include two admission tickets, four drink tickets, and privileged parking are also available, exclusively online, for $35.